Smothered Chicken and Rice
A cozy, creamy one-pan meal featuring tender chicken and fluffy rice soaked in savory mushroom sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts Thighs stay juicy, but breasts work too.
- 1 cup long-grain rice Classic choice for fluffy texture.
- 2 cups chicken broth Low-sodium can be used for better salt control.
- 1 medium onion, chopped Adds savory base flavor.
- 2 cloves garlic, minced For additional flavor.
- 1 cup cream of mushroom soup Can substitute with cream of chicken soup.
- 1 tablespoon olive oil
- 2 tablespoons butter
- to taste salt and pepper
- Fresh parsley for garnish Optional, for a fresh touch.
Instructions
Preparation
- In a large skillet, heat olive oil and butter over medium heat.
- Season the chicken with salt and pepper and add to the skillet. Brown the chicken on both sides, then remove from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
- Stir in the rice, and cook for a couple of minutes until slightly toasted.
Cooking
- Add the chicken broth and cream of mushroom soup, stirring well. Return the chicken to the skillet.
- Bring to a simmer, cover, and reduce heat. Cook for about 20-25 minutes, until the rice is tender and has absorbed the liquid.
- Garnish with fresh parsley before serving.
Notes
For meal prep, this reheats well. Add a splash of broth or water when reheating. Suitable for batch cooking and families, especially with little ones.